entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: matte stephens

by Grace Bonney

it’s no secret that matte stephens is one of my favorite artists. whether i’m drooling over one of his beautiful prints, the beautiful home he shares with his wife vivienne or appreciating his love of the designers who came before us, i’m constantly impressed with matte. and today? today i’m impressed with matte’s ooey gooey chocolate cakes. not only because they’re delicious and incredibly easy to make, but because matte added lovely little illustrations to his images. could this guy be any cooler? thanks to matte for sharing this delicious recipe. click here for the full instructions and more images or click “read more” below.


Ooey Gooey Chocolate Cakes

6 oz bittersweet Ghiradelli chocolate
4 oz unsalted butter
2 tablespoons cake flour
1/3 cup cocoa (unsweetened)
1/4 teaspoon salt
3 large eggs
3/4 cup granulated sugar



Matte says: We don’t make these often because I seem to gain weight just by looking at them. Vivienne is a personal trainer and I’m shaped like Mr. Potato Head so I only get to have them but around once a year but they are wonderful.

Heat oven to 325 degrees. Butter and sugar 4 (4 oz) ramekins. Melt butter and chocolate in a double boiler. (or do what I do since I don’t have one: put ingredients in smaller saucepan, fill a larger saucepan partway with water and float the smaller saucepan inside the larger one). Sift cake flour, cocoa and salt in a small prep bowl. Whisk eggs and sugar in a larger prep bowl. Add melted chocolate and butter mixture to egg and sugar mixture a little at a time. Fold in dry ingredients with a whisk. Fill ramekins and place in large glass pan and pour hot water from double boiler around them. Bake about 35-40 minutes until slightly cracked on top and soft on the inside. Serve with Häagen-Dazs Vanilla Bean ice cream and fresh or frozen raspberries.

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